• 15
    min
    Prep Time
  • 40
    min
    Cook Time
  • 55
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:none
  • Seasons:All
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

A hearty and spicy vegan potato curry that is sure to please all curry lovers. Packed with bold flavors and nutrient-rich ingredients, it’s a perfect comfort dish for any time of the year.

Ingredients

  • 4 large potatoes, peeled and diced
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1/2 teaspoon salt
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh cilantro for garnish

Steps:

  1. Heat the oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
  2. Stir in curry powder, cumin, and turmeric for about 2 minutes.
  3. Add the potatoes, coconut milk, diced tomatoes with their juice, and salt. Bring to a boil, reduce heat, and simmer for 30 minutes.
  4. Stir in peas and cook for an additional 10 minutes.
  5. Garnish with cilantro before serving.

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